Pasta with Cheese and Tomatoes
1.
Pour water and heat in an enamel pot (you can add some salt), add the pasta and cook for 10 to 15 minutes, until there is no white core in the middle of the pasta, remove the cooked pasta and drain for later use.
2.
Slice the mushrooms, beef, snow peas, tomatoes, and onions with a knife (diced) and set aside.
3.
Pour a little oil into the enamel pot and stir-fry the onion over medium heat to create a fragrance.
4.
Continue to add tomatoes, tomato sauce and water, and stir-fry until the tomatoes are soft and rotten with rich tomato juice.
5.
Add the cut beef and mushrooms, season them, and continue to stir fry. Finally, add snow peas and stir fry to keep their crispness and color.
6.
After reducing the heat, add the pasta and stir fry evenly.
7.
According to personal taste, spread an appropriate amount of cheese slices on top of the pasta, and then slowly stir evenly.
8.
When the soup in the pot is dry, it can be served, sprinkle with rosemary pepper and other seasonings. Once you reach the authentic cheese and tomato pasta, you are done.
